These red velvet cupcakes are the kind of recipe I reach for when I want something that looks special without being fussy. The crumb is tender and slightly tangy from the buttermilk, the cocoa gives just a hint of chocolate, and the vanilla cream cheese frosting balances sweetness with brightness. They feel celebratory, but they come together fast enough for a weeknight dessert or a last-minute party.

I test and tweak recipes until they behave predictably in a real kitchen—no gimmicks, just reliable technique. This version uses everyday pantry ingredients, a straightforward mixing method, and a frosting that you can spread or pipe depending on how the day is going. Follow the steps and you’ll have a dozen classic cupcakes with minimal drama.

Read through the ingredients and method once before you start. Measure carefully, mind the notes in the ingredients list, and keep an eye on the bake time; a minute or two makes a big difference with cupcakes. Let’s get into it.

Gather These Ingredients

Ingredients

1 large egg — binds the batter and helps structure the cupcakes.
1 cup granulated sugar — sweetens and helps with a tender crumb.
2/3 cup buttermilk, or Powdered Buttermilk (use 2 1/2 tablespoons + 2/3 cup water) — adds tang and reacts with baking soda for lift.
1/2 cup canola oil — keeps the crumb moist; neutral flavor.
2 tablespoons vanilla Greek yogurt, plain Greek yogurt or sour cream may be substituted — adds richness and a touch of tang; use what you have.
1 tablespoon vanilla extract — brightens the batter and complements the cream cheese frosting.
1 1/2 cups all-purpose flour — the base; measure by spooning into the cup and leveling for accuracy.
3 tablespoons unsweetened natural cocoa powder — gives the signature red velvet tone and a mild chocolate note.
3/4 teaspoon baking soda — the leavening agent that reacts with the buttermilk.
pinch salt, optional and to taste — enhances flavor; add if your butter or other ingredients are unsalted.
1 to 2 tablespoons red food coloring, or as needed — use enough to reach the deep red color you want.
1/2 cup cream cheese, softened (I used Trader Joe’s soft spreadable light) — the frosting base; texture affects final thickness.
2 tablespoons unsalted butter, softened — adds richness and helps the frosting hold shape.
1 teaspoon vanilla extract — keeps the frosting tasting bright and rounded.
2 to 2 1/2 cups confectioners’ sugar, or as necessary — sweetens and thickens the frosting; add gradually.
splash cream or milk, only if necessary — use to thin frosting if it becomes too stiff.
sanding sugar or sprinkles, optional for garnishing — adds sparkle and texture if you like.

Method: Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Preheat oven to 350°F (175°C). Line a 12-cup standard muffin pan with paper liners and set aside.
If using powdered buttermilk, dissolve 2 1/2 tablespoons powdered buttermilk in 2/3 cup water and use that in the recipe; otherwise use 2/3 cup liquid buttermilk.
In a large mixing bowl, whisk together 1 large egg, 1 cup granulated sugar, the 2/3 cup buttermilk (or reconstituted powdered buttermilk), 1/2 cup canola oil, 2 tablespoons vanilla Greek yogurt (or plain Greek yogurt or sour cream), and 1 tablespoon vanilla extract until smooth and combined.
Add 1 1/2 cups all-purpose flour, 3 tablespoons unsweetened natural cocoa powder, 3/4 teaspoon baking soda, and a pinch of salt (optional). Whisk or stir gently until the dry ingredients are just combined; do not overmix.
Carefully whisk in 1 to 2 tablespoons red food coloring, adding only as much as needed to reach a deep red color.
Using a medium (about 2-inch) cookie scoop or a tablespoon, portion about 2 heaping tablespoons of batter into each lined muffin cup so each is roughly 3/4 full. Batter will likely make a 13th or 14th cupcake; you may pour any extra into a small greased pan (mini loaf or an additional muffin cup) or discard the extra batter if you prefer.
Bake in the preheated oven for about 18–20 minutes. Start checking at 18 minutes: cupcakes are done when tops are domed, set, spring back lightly to the touch, and a toothpick inserted into the center comes out mostly clean or with a few moist crumbs but no wet batter.
Remove the pan from the oven and let cupcakes cool in the pan for about 15 minutes. Then transfer cupcakes from the pan to a wire rack and cool completely before frosting.
While the cupcakes cool, make the frosting: in a large mixing bowl, combine 1/2 cup softened cream cheese, 2 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract. Add about 1 cup confectioners’ sugar and whisk or beat with an electric mixer until smooth.
Continue adding confectioners’ sugar (total 2 to 2 1/2 cups, as needed) until the frosting reaches your desired sweetness and thickness. If the frosting becomes too thick, thin it with a splash of cream or milk. (Note: using light/soft-spreadable cream cheese may result in a thinner frosting; if you want a very thick, pipeable frosting, use regular cream cheese.)
Frost each cooled cupcake with about 2 to 3 tablespoons frosting. You can smooth the frosting with a knife or transfer it to a piping bag and pipe (Wilton 1M or preferred tip) if desired.
Optionally, garnish each cupcake with sanding sugar or sprinkles. Serve.

Top Reasons to Make Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Classic presentation: The deep red crumb with creamy frosting looks festive without extra effort.
Reliable timing: The bake time is short and predictable—perfect for quick batches.
Simple ingredients: Most items are pantry staples or easy swaps (see notes below).
Versatile frosting: Spread it casually or pipe a swirl for a polished finish.
Make-ahead friendly: Cupcakes hold up well in the fridge and can be frozen for later.

Budget & Availability Swaps

Buttermilk: Use powdered buttermilk (2 1/2 tablespoons reconstituted in 2/3 cup water) if fresh is unavailable.
Yogurt options: The recipe accepts vanilla Greek yogurt, plain Greek yogurt, or sour cream—use whichever is on hand.
Cream cheese texture: Light or spreadable cream cheese will make a softer frosting; use regular cream cheese for a stiffer, pipeable result.
Sprinkles and sanding sugar: Optional—skip garnishes to save money or use a light dusting of cocoa if preferred.
Extra batter: If you get a 13th or 14th cupcake, bake it in a small greased mold rather than discarding the batter.

Cook’s Kit

12-cup muffin pan and paper liners.
Medium (about 2-inch) cookie scoop or tablespoon for even portions.
Mixing bowls and measuring cups/spoons—accurate measuring matters.
Whisk and rubber spatula; electric mixer or sturdy whisk for frosting.
Wire cooling rack: cool completely before frosting to avoid melting the frosting.
Piping bag and tip (Wilton 1M) if you plan to pipe swirls; a small offset spatula works for smoothing.

Troubles You Can Avoid

Dense cupcakes: Don’t overmix once the dry ingredients are added. Stir until just combined to keep the crumb light.
Flat tops: Make sure your baking soda is fresh and preheat the oven fully. Batter that’s been sitting too long can deflate.
Frosting too thin: If you used soft-spreadable light cream cheese and want a thicker frosting, add more confectioners’ sugar or switch to regular cream cheese.
Frosting too stiff: Thin with a splash of cream or milk, a little at a time, until you reach the desired consistency.
Color issues: Add red food coloring a tablespoon at a time and stop when you like the hue. Natural variations in cocoa can affect color.
Soggy cupcakes: Cool completely on a wire rack before applying frosting to prevent condensation from making the tops wet.

Season-by-Season Upgrades

Spring: Top with a fresh raspberry or small edible flower for a bright finish.
Summer: Add a small dollop of jam beneath the frosting or pair with lightly whipped cream.
Autumn: A tiny pinch of warm spice in the frosting (like cinnamon) can be lovely; keep it light so the cream cheese still shines.
Winter/Holidays: Use festive sanding sugar or metallic sprinkles for celebratory cupcakes.

Chef’s Notes

Measure flour correctly: Spoon flour into the measuring cup and level it off—scooping directly can pack too much flour and dry the cupcakes.
Room temperature ingredients: The egg, buttermilk, and yogurt don’t need to be warm, but softened cream cheese and butter make smoother frosting.
Adjust sweetness and texture: Add confectioners’ sugar gradually to the frosting and taste as you go; texture can change quickly.
Pipe or spread: For a rustic look, spread the frosting with a knife. For a show-stopping swirl, use a piping bag and tip once the frosting is firm enough to hold shape.
Batch scaling: The recipe yields about 12 cupcakes; scale carefully and keep the same mixing order for consistent results.

Cooling, Storing & Rewarming

Cooling: Cool cupcakes in the pan for about 15 minutes, then transfer to a wire rack to cool completely before frosting.
Short-term storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days. Bring to room temperature before serving for better flavor.
Freezing unfrosted: Freeze cooled, unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight in the refrigerator and frost just before serving.
Freezing frosted cupcakes: You can freeze frosted cupcakes on a baking sheet until firm, then transfer to a container. Thaw in the fridge and bring to room temperature before serving.
Rewarming: For a just-baked feel, warm unfrosted cupcakes in a 300°F (150°C) oven for 3–5 minutes. Do not warm frosted cupcakes in the oven; use room temperature instead.

Common Qs About Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Can I make these ahead of time? Yes. Bake the cupcakes a day or two ahead, store unfrosted in an airtight container, and frost the day you serve. Frosted cupcakes keep best chilled.
What if I don’t have buttermilk? Use powdered buttermilk reconstituted per the recipe (2 1/2 tablespoons + 2/3 cup water) or substitute plain yogurt thinned slightly with milk—though powdered buttermilk is the closest match.
How much red food coloring should I use? Start with 1 tablespoon and add up to 2 tablespoons, tasting is not necessary—judge by color. The recipe calls for 1 to 2 tablespoons.
Can I pipe the frosting? Yes. If you want defined piped swirls, use regular full-fat cream cheese and add confectioners’ sugar until the frosting is stiff enough to hold its shape.
Why is there cocoa in a red velvet recipe? A small amount of unsweetened natural cocoa powder gives the classic flavor and helps the red color pop; this recipe uses 3 tablespoons.

That’s a Wrap

These Red Velvet Cupcakes with Vanilla Cream Cheese Frosting deliver a dependable, crowd-pleasing dessert: tender, slightly tangy cupcakes topped with a creamy, vanilla-forward frosting. Follow the steps, measure with care, and choose your frosting texture based on the cream cheese you use. Whether for a celebration or a simple weeknight sweet, this recipe is designed to be approachable and forgiving.

Once you’ve made the batch, take notes on how you liked the frosting consistency and color intensity so each subsequent bake is even better. Happy baking—and enjoy every bite.

Print Recipe Save it for later

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Moist red velvet cupcakes made with buttermilk and a hint of cocoa, finished with a vanilla cream cheese frosting.

Prep Time10

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: 14 cupcakes

Ingredients

1 large egg
1 cupgranulated sugar
2/3 cupbuttermilk or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water
1/2 cupcanola oil
2 tablespoonsvanilla Greek yogurt plain Greek yogurt or sour cream may be substituted
1 tablespoonvanilla extract
1 1/2 cupsall-purpose flour
3 tablespoonsunsweetened natural cocoa powder
3/4 teaspoonbaking soda
pinchsalt optional and to taste
1 to 2 tablespoonsred food coloring or as needed
1/2 cupcream cheese softened (I used Trader Joe’s soft spreadable light)
2 tablespoonsunsalted butter softened
1 teaspoonvanilla extract
2 to 2 1/2 cupsconfectioners’ sugar or as necessary
splash cream or milk only if necessary
sanding sugar or sprinkles optional for garnishing

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup standard muffin pan with paper liners and set aside.
If using powdered buttermilk, dissolve 2 1/2 tablespoons powdered buttermilk in 2/3 cup water and use that in the recipe; otherwise use 2/3 cup liquid buttermilk.
In a large mixing bowl, whisk together 1 large egg, 1 cup granulated sugar, the 2/3 cup buttermilk (or reconstituted powdered buttermilk), 1/2 cup canola oil, 2 tablespoons vanilla Greek yogurt (or plain Greek yogurt or sour cream), and 1 tablespoon vanilla extract until smooth and combined.
Add 1 1/2 cups all-purpose flour, 3 tablespoons unsweetened natural cocoa powder, 3/4 teaspoon baking soda, and a pinch of salt (optional). Whisk or stir gently until the dry ingredients are just combined; do not overmix.
Carefully whisk in 1 to 2 tablespoons red food coloring, adding only as much as needed to reach a deep red color.
Using a medium (about 2-inch) cookie scoop or a tablespoon, portion about 2 heaping tablespoons of batter into each lined muffin cup so each is roughly 3/4 full. Batter will likely make a 13th or 14th cupcake; you may pour any extra into a small greased pan (mini loaf or an additional muffin cup) or discard the extra batter if you prefer.
Bake in the preheated oven for about 18–20 minutes. Start checking at 18 minutes: cupcakes are done when tops are domed, set, spring back lightly to the touch, and a toothpick inserted into the center comes out mostly clean or with a few moist crumbs but no wet batter.
Remove the pan from the oven and let cupcakes cool in the pan for about 15 minutes. Then transfer cupcakes from the pan to a wire rack and cool completely before frosting.
While the cupcakes cool, make the frosting: in a large mixing bowl, combine 1/2 cup softened cream cheese, 2 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract. Add about 1 cup confectioners’ sugar and whisk or beat with an electric mixer until smooth.
Continue adding confectioners’ sugar (total 2 to 2 1/2 cups, as needed) until the frosting reaches your desired sweetness and thickness. If the frosting becomes too thick, thin it with a splash of cream or milk. (Note: using light/soft-spreadable cream cheese may result in a thinner frosting; if you want a very thick, pipeable frosting, use regular cream cheese.)
Frost each cooled cupcake with about 2 to 3 tablespoons frosting. You can smooth the frosting with a knife or transfer it to a piping bag and pipe (Wilton 1M or preferred tip) if desired.
Optionally, garnish each cupcake with sanding sugar or sprinkles. Serve.

Equipment

1 Non-Stick 12-Cup Regular Muffin Pan
2 Large Mixing Bowls
12-inch cookie scoop

Notes

You may have a small amount of frosting left over. It will keep airtight in the refrigerator for up to 1 month.
Cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing cream cheese-frosted items at room temp, but if you prefer to store in the fridge, that’s fine, but note the fridge will dry cupcakes out much more quickly.